• Heata large pan over a medium heat, add the oil, or melt the butter then sauté youronion.  Once your onion is soft andtransparent add the garlic and cook on a medium heat for about 1 minute
  2 tbsp olive oil or butter, 1 small onion, 3 cloves garlic
• Now add your mushrooms, we like to halve white or Chestnut mushrooms, and mix themwith whole baby mushrooms for a variety of textures.  Cook until beginning to brown, around 5minutes.  If your using Portobello’s itsgood to slice these first, king or grey Oysters can be torn into bit sizestrips before adding to the pan
  600 g mushrooms
• We sometimes add paprika at this stage, it adds a nice bit of colour but is optional.  If using, add to the pan and cook for a further minute, stirring occasionally so nothing catches on thebottom of the pan
  1/2 tsp paprika
• Add your stock or wine to the pan, lemon juice if using, sundried tomatoes.  Let it come up to the boil then leave to bubble away for a couple of minutes.  Now reduce to a low heat, season to taste and add your spinach and capers – cookfor a few minutes while the spinach wilts and capers warm through before serving
  125 ml dry white wine or vegetable, or chicken stock – either work really well., 150 g sundried tomato cut into strips, 2 handfuls spinach, 1 squeeze lemon juice, 2 tbls capers
• Remove from the heat and stir in your cream
  250 ml thick/heavycream, or dairy free whipping cream as an alternative
• Season to taste
  salt and pepper to taste
• Serve with a sprinkling of Parmesan
  grated parmesan or vegan alternative

This creamy dish goes great with steamed veg or fresh pasta.  You can find variations of this recipe using salmon and chicken online, but we love it with mushrooms!